An artificial neural network (ANN) was developed to model the
effect of baking parameters on the quality attributes of flat bread;
i.e., crumb temperature, moisture content, surface color change
and bread volume increase during baking process. As the hot air
impinging jets were employed for baking, the baking control parameters
were the jet temperature, the jet velocity, and the time
elapsed from the beginning of the baking. The data used in the training
of the network were acquired experimentally. In addition, using
the data provided by ANN, a multi-objective optimization algorithm
was employed to achieve the baking condition that provides the
quality of the bread in all aspects simultaneously.
